i. Biography
In Fürth, Germany, Neapolitan practice at Pizza Zulu was built from the base outward: dough, time, flour, and heat before garnish. Gaspare Squitieri’s work sat in that sequence. Long natural leavening, quality flours, and a hot oven set the structure before any topping was applied, producing a soft, elastic base with the leopard-spotting associated with Neapolitan craft. The ingredient register pointed south without adding noise. San Marzano tomatoes provided brightness and depth; fresh mozzarella sourced to southern Italian specification brought milkiness and melt; Italian ingredients supported a menu that moved between Neapolitan rounds, pizza fritta, and street food. The working language was direct: flour, fermentation, tomato, cheese, heat, and the judgment required to bring them into balance.
The Path
Today, Gaspare Squitieri is the owner and Executive Chef of Pizza Zulu. The owner-Executive Chef role matters in a pizzeria because authorship and daily control sit close to the dough. The Fürth address is the platform through which Squitieri’s work is read: Neapolitan method practiced in Fürth, with restraint rather than display carrying the identity. The climb is visible in repetition: dough mixed and rested, ovens watched, ingredients selected, and a house style refined until it is recognizable.
Present Day
Squitieri is the founder and leader of the restaurant in Fürth, Germany. A pizzeria’s point of view is clearest in what it repeats. There, Squitieri has centered that view on Neapolitan craft, fried dough, and street food, with attention to the physical details that separate sound technique from approximation. The dough program is based on long fermentation rather than speed, giving the base lightness and structure while allowing the rim to rise high and tender. The plate shows the method without needing decoration. Each round carries a supple base, a generous cornicione, and the mottled surface produced by a hot oven. San Marzano tomatoes bring brightness and balance; fresh mozzarella sourced to southern Italian specification melts into the dough without taking over. The style depends on clarity: ingredients chosen to speak plainly, technique used to keep them legible. Pizza fritta and street food extend the same discipline beyond the classic round. They keep the menu close to southern Italian eating while broadening the restaurant’s range of comfort, texture, and immediacy. Across the room, Squitieri’s role remains tied to dough-centered craft: fermentation, heat, and ingredient integrity define the work.
Peer Recognition
Gaspare's honors include Pizza Maker of the Year 2026 (2026) and Pizza Zulu ranked 6th in 50 Top Pizza Europa 2026 and was the highest-ranked pizzeria in Germany (2026).
Profile updated July 2026
FAQ
Asked of Gaspare
Who is Gaspare Squitieri?
Gaspare Squitieri is chef at Pizza Zulu.
What recognition has Gaspare Squitieri received?
Pizza Maker of the Year 2026 (2026).
What is Gaspare Squitieri known for?
Neapolitan pizza, pizza fritta, and street food.
